Recipe: Pancetta Olive Chicken

1 pound boneless chicken thighs
2 ounces pancetta or bacon, diced (about 2 slices)
1 1/2 tablespoons chopped fresh rosemary, about 1 sprig
2 tablespoons chopped fresh thyme, about 3 sprigs
½ teaspoon red pepper flakes
4 cloves garlic, chopped
1 teaspoon salt
1 cup black pitted olives, about 10
1/2 cup dry white wine
1/2 cup chicken stock
salt and freshly ground black pepper

Heat oven to 375F. Combine chicken, pancetta, rosemary, thyme, red pepper flakes, garlic and salt. Add chicken to a rimmed baking sheet. Roast for 25 minutes. Add olives, wine and stock; continue cooking until chicken is browned and cooked through, about 10 minutes longer. Works well with chicken wings and is delicious with polenta.